New Orleans Style Yayla Çorbası

Ingredients

In this New Orleans adaptation of Yayla Çorbası, we incorporate elements of Creole cuisine to give the dish a unique twist. Instead of using traditional Turkish spices, we use Cajun seasoning to add a bold and spicy flavor profile. Andouille sausage and bell peppers are added to enhance the dish with their smoky and savory notes. These modifications infuse the soup with the vibrant and robust flavors of New Orleans, while still maintaining the creamy and comforting qualities of the original recipe. We alse have the original recipe for Yayla çorbası, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (100g) rice 1/2 cup (100g) rice
• 1/2 cup (75g) diced Andouille sausage 1/2 cup (75g) diced Andouille sausage
• 1/2 cup (75g) diced bell peppers (red, green, or a mix) 1/2 cup (75g) diced bell peppers (red, green, or a mix)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon Cajun seasoning 1 teaspoon Cajun seasoning
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced Andouille sausage and cook until browned and crispy. Remove the sausage from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the diced bell peppers to the pot and cook for a few minutes until they start to soften.
4. 4.
   Stir in the rice, Cajun seasoning, dried thyme, and dried oregano. Cook for another minute to toast the spices.
5. 5.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the rice is cooked and tender.
6. 6.
   In a separate bowl, whisk the yogurt until smooth. Gradually add a ladleful of the hot soup to the yogurt, whisking constantly to temper the yogurt and prevent curdling.
7. 7.
   Slowly pour the tempered yogurt mixture into the pot, stirring well to combine. Cook for an additional 5 minutes, stirring occasionally.
8. 8.
   Season with salt and pepper to taste. If desired, adjust the consistency by adding more broth or water.
9. 9.
   Serve the New Orleans Style Yayla Çorbası hot, garnished with fresh parsley and a squeeze of lemon juice.

Treat your ingredients with care...

• Andouille sausage — For a milder flavor, you can substitute it with smoked sausage or chorizo.
• Cajun seasoning — If you don't have Cajun seasoning on hand, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper.

Tips & Tricks

• To make the soup creamier, you can blend a portion of it using an immersion blender before adding the tempered yogurt mixture.
• Adjust the spiciness by adding more or less Cajun seasoning according to your preference.
• Serve the soup with crusty French bread or cornbread for a complete meal.
• Feel free to add other vegetables like corn or okra to enhance the flavors and textures.
• Make a larger batch and freeze individual portions for quick and convenient meals.

Serving advice

Serve the New Orleans Style Yayla Çorbası as a comforting and satisfying main course. Accompany it with a side of crusty bread or cornbread to soak up the flavorful broth. Garnish each bowl with fresh parsley and a squeeze of lemon juice to add a refreshing touch.

Presentation advice

Present the New Orleans Style Yayla Çorbası in individual soup bowls, allowing the vibrant colors of the bell peppers and fresh herbs to shine through. Serve it piping hot, with a lemon wedge on the side for guests to squeeze over their soup. Pair it with a rustic bread basket for a visually appealing and appetizing presentation.